Curried Funnel Cake
- Canola oil, for frying
- 1 pound cake flour
- 2 cups confectioners' sugar, plus more for garnish
- 3 tablespoons madras curry powder
- 1 tablespoon kosher salt
- 1 tablespoon baking powder
- 1/2 tablespoon turmeric
- 2 eggs
- 2 cups buttermilk
- 2 cups whole milk
- 2 tablespoons ground cinnamon
The best way to cook these is to use a deep, large skillet or a large stock pot. Fill halfway up the sides of the skillet or stock pot with canola oil and put on low-medium heat. Place a deep-fry thermometer in the oil and preheat the canola oil to 400 degrees F.
In a large mixing bowl, add the flour, sugar, curry powder, salt, baking powder, and turmeric. Mix thoroughly with a whisk. Make a well in the center and add the eggs, buttermilk, and milk and stir with a wooden spoon until smooth. The best way to get the funnel cake effect is to use a large squeeze bottle or an old water bottle that has the squeeze nozzle. Pour the batter into a bottle and when the oil is hot and reaches 400 degrees F, pour the batter in a criss-cross pattern. After 1 minute, flip the funnel cake over and cook another minute. Remove the funnel cake and drain on a paper towel. Repeat with the remaining batter. Mix the ground cinnamon and confectioners' sugar together and sprinkle on top of the funnel cake to finish.
This is a fun take on one of my favorite treats. It's easy to make at home so stop being scared!
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Tom Pizzica
Recipe courtesy of Robert Irvine